This was the main course in our Christmas Come Dine With Me parties. I was looking to create something Christmassy but different. A few months ago I had attended a foodie event where we had been given venison, and I had found it absolutely delicious. Since then, I had been looking forward to trying to cook it myself, and this seemed the perfect occasion. The venison was marinated in a mixture of red wine, herbs and vegetables for 24 hours in advance of the meal to ensure that it was nice and tender. It was then seared on all sides in the frying pan, before transferring it to the oven to cook for 20 minutes. After resting, it carved beautifully, and was served with goose fat roasted potatoes and honey glazed carrot and parsnips. A red wine jus was also added to the meal by reducing some red wine and beef stock with some herbs.
The meal went really well, and when it came to the results time, my night won our little competition (mostly thanks to the venison I think!)
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